We’re celebrating one of the best things to happen to food at The Daily Dish…garlic! I love garlic, and I cook it in just about everything I make. Here is one of my favorite recipes for Roasted Pork Tenderloin with White Wine, Garlic, and Rosemary. This is a simple marinade and tastes great whether it’s marinated for a few hours or overnight!
Roasted Pork Tenderloin
Roasted Pork Tenderloin with White Wine, Garlic and Rosemary
1 Pork tenderloin
1/4 cup olive oil, plus about 2 tablespoons for searing the tenderloin
1 cup white wine
Juice of one lemon
3-4 cloves of garlic, minced
1 small yellow onion, chopped
Fresh rosemary, about 2-3 sprigs
Kosher salt and black pepper
Whisk together the olive oil, white wine, lemon, garlic, onion and salt and pepper to taste.
Place the tenderloin in a large freezer bag with the marinade.
Remove the rosemary from 2-3 sprigs of rosemary and add them to the bag. I just hold the rosemary sprig at the top and peel the rosemary from the stem with my fingers.
Marinate the pork for at least 3-4 hours in the refrigerator. If you have time, it’s even better if you marinate overnight.
Remove the tenderloin from the refrigerator about a half hour before you’re ready to cook so it isn’t cold when you sear it.
Pre-heat the oven to 350 degrees.
Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s hot.
Add the tenderloin to the hot skillet. Sear the tenderloin until it is browned on both sides. This will take about 10 minutes (five on each side).
Transfer the tenderloin to a roasting pan and roast until the internal temperature is 160 degrees. The time for this may vary depending on your oven, mine took about 45 minutes.
Not only does it taste wonderful, it looks absolutely beautiful and is so easy to make. Feed a crowd and make them think you worked all day at creating this dinner! All the flavors blend together and pair perfectly with simple sides like red potatoes and a white wine. Delish!
This was really tasty. We cut the loin into thick chops, marinated overnight, and then grilled them the following day. Used prosecco for the wine bc that’s what we had. Was SO tender and juicy. Thank you for the recipe
This was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
It looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!
I don’t think I missed this: how many pounds is the tenderloin?
Also, do you remove the marinade and sear the tenderloin, or is it cooked in the marinade?
Okay, you never never never want to wait to see smoke from your oil, that means it is breaking down and ready to catch fire. That is very dangerous. Don’t do it.
Thank you for sharing with us at Retro RePin! I chose to feature this during this week’s party. I hope you stop by and link up again! Have a great week~
Ooooh, the perfect autumn recipe! Thanks for sharing at Silver Pennies Sundays. x
I love a good pork tenderloin. One of our staples during the summer!
Thank you for linking to Raising Imperfection.
Please come back Friday to see if you were featured. 🙂
(¸¤ Lanaya | xoxo
Visiting from Navy Wifey Link Party. Love the pork tenderloin. I have one in the freezer right now. Thanks for the recipe. Linda
Come share if you can.
I hope you like it Linda!
Oh my. I can’t wait to try this recipe! Thank you so much!
Thank you Vickie! It’s a really easy recipe and it tastes great!
My mouth is watering right now!!!!
I love pork tenderloin and I’m always looking for new recipes. Can’t wait to try this one! Thanks for sharing with the Less Laundry, More Linking Party.
This is my kind of recipe! It looks so yummy and easy to make!
I have been discovering a love of pork so this recipe is going on my must try list for next week. It sounds and looks amazing.
This looks yummy and easy to make (which is what I need!)
This looks sublime! Thanks for including it at Foodie Friday.
Thanks for this great recipe. Super easy and looks great. I pinned it so I can make it soon